Venison Haunch Steaks

Venison Haunch Steaks

We recommend bringing the steaks to room temperature before cooking and cook medium or medium rare as venison is a very lean meat and can dry out if over cooked.


Cut from the haunch (back leg) this steak is simply pan-fried in a glug of oil and knob of butter to make a quick and easy meal.


Steaks were fabulous, great value and  each steak was a great size! Will definitely be buying again.

by Mandy Ramage [view]

Pan fry

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.


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